Wild duck risotto

This recipe from Mario Matassa – ‘risotto con l’anatra‘ is a great way to make a couple of duck breasts stretch a long way…

Serves 4Preparation time 15 minutesCooking time 35 minutes

Ingredients:

• olive oil

• 1 small onion, peeled, finely chopped

• 1 carrot, peeled, finely chopped

• 1 celery stalk, finely chopped

• 4 skinned tomatoes, roughly chopped

• 2 duck breasts

• 100ml dry white wine

• 350g risotto rice

• 1 litre of chicken stock

• salt and freshly ground black pepper

Instructions:

1 Gently heat 2 tbsp olive oil in a large saucepan and add the onion, carrot and celery. Sauté these for around 5 minutes until the vegetables have softened, but not browned, then add the tomatoes and cook for a further 5 minutes.

2 Meanwhile, remove the skin from one of the duck breasts and chop the meat into small pieces. Turn up the heat, add the meat to the pan along with the wine, then cook for 5 minutes. Season.

3 Next, add the rice and stir well. Begin to add the stock a ladleful at a time, stirring constantly. Continue stirring and adding stock for 15-18 minutes, until the rice is cooked.

4 Meanwhile, heat just a teaspoon of olive oil in a frying pan. Once hot, add the other duck breast skin-side down. Cook over a medium-high heat for a few minutes, until the fat is crispy. Turn the duck breast over and cook for another 4 minutes, then allow to rest. To assemble the dish, ladle the risotto into serving bowls and arrange a couple of slices of duck breast on top.